INSPECTION REPORT Health Protection JMAA-AXKVP7

PREMISES NAME Townline Pizza		Tel: (778) 574-6700 Fax:
PREMISES ADDRESS 101 - 17767 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE April 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ravinder Brar		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Onion press was saturated with onion debris - it was used the previous day. Corrective Action(s): The press was thoroughly cleaned and sanitized at time of inspection. Ensure that the onion press is cleaned-in-place after each use to maintain it in sanitary condition. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Large used metal can was inside the flour dry storage bin. Corrective Action(s): Metal can was removed at time of inspection. Only use a scoop to remove flour from the bin, and ensure that the handle does not protrude into the flour itself to protect it from contamination. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light fixture in walk-in cooler is exposed without a cover. Corrective Action(s): Place a cover over the light fixture. A cover was part of the your approved plans and prevents shards from physically contaminating food in event of bulb breakage. Date to be corrected by: 1 month (May 6, 2018) Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted. Facility is generally in very good sanitary condition. The following observations were noted: A) Temperatures: (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Pizza prep cooler line at 4C (Ensure lid is closed when not in use to maintain temperature) - Walk-in cooler at 3C - Stand-up freezer and chest freezer both at -18C - *Hot-holder available but is currently not used for the winter season. Facility will use hot-holder when summer season begins B) Sanitizing and Hygiene - Handwash station adequately stocked with hot/cold running water, liquid soap, and paper towels. Employees exercise proper handwashing practices during inspection. - Washroom for employee use only and is in sanitary condition, handsink is adequately stocked as noted above - Sanitizer spray bottle contains 200 ppm chlorine residual - High-temperature dishwasher reaches 78C (final rinse at the plate) - Knives, scissors, utensils, and magnetic knife mount are in good sanitary condition C) Storage - Dry-storage goods such as sugar, black pepper, spices are stored in secure containers - All items are elevated off the floor (6" / 15 cm) - Back storage room is well organized, cans and containers are in good condition - Chemicals and mop sink are stored separately from food preparation areas D) Administrative - Permit posted - Operator and employee have FoodSafe 1 (Expiry: 2020) E) Pest Activity - Operator maintains a fly trap behind the cashier counter - No visible signs of pest activity at time of inspection, including in back storage area. Continue to monitor for potential entraceways to prevent pest activity